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Noodles in Cucumber-Meat Sauce















Trans-fat Free


30 ml peanut oil
680.4 g pork shoulder
30 ml rice wine
15 ml ginger
15 ml garlic
118 ml hoisin sauce
59 ml bean paste
30 ml sugar
23 ml soy sauce, tamari
237 ml chicken broth
30 ml sesame oil
453.6 g noodles
1 large cucumbers


PREHEAT A WOK OR SAUCEPAN over medium-high heat.

Add oil.

When hot, lightly brown the pork; break up clumps.

Add rice wine; stir together for 1 minute or until the pork is dry.

Push meat up the sides of the wok.

Add ginger, garlic and half the green onions to the center of the wok; sauté until fragrant, about 30 seconds.

Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds.

Mix the sauce with the pork, add chicken stock and bring the sauce to a boil.

Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes.

Swirl in half of the sesame oil.

Keep warm. Bring 3 quarts of water to a boil.

Separate strands by gently pulling the ball of noodles apart.

Add noodles to boiling water; stir with a pair of chopsticks.

When water reaches the second boil, add 1 cup cold water and let it come to a boil again.

Pour into a colander. Rinse with cold water.

Drain thoroughly and set aside.

Toss with remaining tablespoon sesame oil and remaining green onions.

Divide noodles among 6 flat soup plates or bowls.

Spoon meat sauce on top.

Garnish with cucumber, black sesame seeds and fresh coriander leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 73048% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 635mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 102g
Vitamin A 2% Vitamin C 7%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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